BUTTER-MY-NUTS SQUASH SOUP

Butterball butternut bust-a-nut

Cook To Bang is nothing without its readership. If a recipe helps someone bang in the woods and no one is there to film it, does it make a moaning sound? I’ll leave that to the philosophers far wiser than me to answer. A massive shout out is due to my man DJ JD of Ottawa, Canada for this recipe. Homeboy came through with a unique and outstanding recipe when I needed it most. I make a point of not dating vegans since they severely limit my palette. But this particular vegan’s beauty is outclassed only by her cheeky personality. Naturally, a classy specimen of humanity deserves a little leeway. So after racking my sex-addled brain for a vegan recipe, I found JD’s email and took it for a test drive. Hot damn! This butternut squash soup made both our heads spin with glee. The vegan vixen was more than pleased. If Cooking To Bang was an Olympic event, JD just won the gold. CUE “Oh, Canada!”

Step 1
Preheat your oven to 425°F/220°C. Cut the butternut squash in half, and remove the seeds. Coat the squash with olive oil, and lightly coat in salt, pepper, and curry. Roast the squash until you can easily fork it (approx 1 hr). Towards the end of the roasting, start Step 2.
Step 2
Heat up the remaining olive oil in a stockpot on medium heat. Sauté the garlic and ginger (approx 2 min) before adding the onions that you cook until translucent (approx 6 min), spicing with the remaining salt, black pepper, and curry powder.
Step 3
Add the vegetable stock and coconut milk and slowly bring to boil. When the squash is good to go like a drunken sorority girl, scoop out the meat into the stockpot, and puree everything. Cook through on low heat, cooking longer if you want the soup thicker. Throw in some extra ginger right before serving.